Description
A simple yet flavorful lemon cake made in one bowl, featuring a moist, tender crumb and a tangy lemon glaze. Perfect for any occasion, from casual snacks to special gatherings.
Ingredients
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 tablespoon freshly grated lemon zest
¼ cup freshly squeezed lemon juice
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
½ cup whole milk
1 cup powdered sugar (for glaze)
2 tablespoons lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Cream together the granulated sugar and softened butter in a large bowl until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the lemon zest and freshly squeezed lemon juice until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until the batter is smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake is baking, prepare the glaze by mixing powdered sugar with lemon juice until smooth.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
- Drizzle the glaze over the warm cake and let it set before slicing and serving.
Notes
Add poppy seeds for extra texture and visual appeal.
Substitute buttermilk for whole milk for a tangier flavor.
Use orange zest and juice instead of lemon for a citrus twist.
Make it dairy-free by using plant-based butter and almond or oat milk.
Store at room temperature for up to 3 days or refrigerate for up to 5 days.
Freeze individual slices wrapped in plastic wrap and thaw at room temperature or microwave briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 28g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 55mg
